Vegetable lovers will enjoy this recipe, which is an alternative to traditional grilled meat or chicken kabobs. Easy to prepare, vegetable kabobs can be eaten alone, with a salad or with a side dish such as rice or a light pasta. The best part: you can make as many or as few kabobs as you'd like, and they make delicious leftovers.
Things You'll Need
- Quantities for the below items can all vary depending on your taste and how many people you are feeding. The recipe here makes a dozen kabobs:
- 2 white onions, cut in large wedges
- 1 red bell pepper, cut in wide strips
- 2 broccoli crowns, cut in florets
- 1 pint cherry tomatoes
- 6 small red potatoes, quartered, with skin
- 1 10 oz. package medium white mushroons
- Olive oil
- Garlic powder
- Black pepper, to taste
- Dried oregano flakes
- Dash, crushed paprika
- 12 grilling skewers
Combine all vegetables in a large bowl.
Combine remaining ingredients with vegetables, toss all until well coated.
Place vegetables on skewers (note: if using wooden skewers, soak in cool water at least 30 minutes prior to preparation), alternating for nice effect.
Preheat grill for 15 minutes. Place skewered vegetables on grates, turning occasionally until slightly browned.Remove, enjoy.
Tips & Warnings
- Avoid overcooking vegetables. A few minutes cooking time is all that's needed so vegetables stay crisp.
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